• 1 package ground graham cookies
• 3/4 cup melted butter
• 4 (9 ounce) packages cream cheese
• 2 cups granulated sugar
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 2 packages vanillin sugar
• 6 cups full-fat sour cream
• 1 package strawberries
• 1 package strawberry jelly mix*
* Use quantities of sugar as indicated on packaging.
Begin by preheating the oven to 350˚F. Using a 35 inch piece of parchment paper, fold the sheet over itself and connect the ends to form a circle and place inside of a 9 inch springform pan. The parchment paper will add height to the pan and keep the cheesecake from spilling over as it bakes.
In a large bowl, combine the ground graham crackers and melted butter. Place the entire mixture at the bottom of the pan, pressing it down to a uniform thickness. Once this is done, bake the graham crust for 15-20 minutes. This will form the base of the cheesecake.
In an electric mixer, beat the cream cheese and sugar together for 5 minutes, or until smooth.
To the same bowl, add in the eggs. Continue blending to attain a lump-free consistency. Add the vanilla extract, vanillin sugar and sour cream, making sure to beat until the entire mixture is completely smooth.
Pour the filling into the spring-form pan and bake for 1 1/2 hours at the same temperature as the graham base. After baking, turn off the oven and leave the cake inside for another 1 1/2 hours.
Remove the cheesecake from the oven and allow it to cool for another six hours in the refrigerator before adding the toppings. Once it has finally cooled, prepare the strawberry jelly using the instructions on its packaging, decorate with strawberries and glaze the entire cake.
Allow everything to set in the refrigerator for at least 24 hours and serve chilled.